Coconut Red-Lentil Curry

From the kitchen of Carly

Red lentils dissolve into creamy coconut milk spiked with warm spices, ginger, and jalapeño heat. Zucchini softens into the broth, creating a comforting one-pot meal that's ready in under thirty minutes. Finish with fresh cilantro.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 medium onion, finely chopped
  • 12 tablespoons vegetable oil
  • 11 tablespoon finely chopped peeled fresh ginger
  • 12 garlic cloves, finely chopped
  • 11 teaspoon ground cumin
  • 11/2 teaspoon ground coriander
  • 11 teaspoon turmeric
  • 11 teaspoon salt
  • 11 (2 1/2-inch) fresh jalapeño or serrano chile, finely chopped, including seeds
  • 12 cups water
  • 11 1/2 cups dried red lentils (10 oz)
  • 11 (13- to 14-oz) can unsweetened coconut milk
  • 11 lb zucchini (2 medium), cut into 1/4-inch dice
  • 11 cup loosely packed fresh cilantro sprigs
  • 1Accompaniment: white rice

Instructions

  1. Cook onion in oil in a 3 1/2- to 4-quart heavy pot over moderate heat, stirring occasionally, until edges are golden, about 6 minutes. Add ginger and garlic and cook, stirring, 1 minute. Add cumin, coriander, turmeric, salt, and chile and cook, stirring, 1 minute.

  2. Stir in water, lentils, and coconut milk, then simmer, covered, stirring occasionally, 5 minutes. Stir in zucchini and simmer, covered, until lentils and zucchini are tender, about 15 minutes. Season with salt and serve with cilantro sprigs scattered on top.